This delicious and simple Zucchini, Vidalia Onion, Carrot soup takes advantage of the summer bounty of summer produce. As every gardener knows one, two or more zucchini plants produce an over abundance of this versatile vegetable.
Just a few simple ingredients, this soup is so easy and fast to make. The choice to use a specific onion is Vidalia Onions add a unique flavor. Due to the growing environment and the soil they are grown in Vidalia Onions are sweeter than other onions. You may substitute white or yellow onions if you cannot get Vidalia.
This soup can be served hot or cold. Finished with a dollop of Greek yogurt or sour cream and sprinkled with fresh parsley, this soup will quickly become a favorite. Express Your Love Through Food. Enjoy!
INGREDIENTS
2 pounds Zucchini rough chopped
2 Large Vidalia Onions rough chopped
4 Large Carrots rough chopped
¼ Cup Extra Virgin Olive Oil
4 Cloves Garlic
1 Tsp Salt
1/2 Tsp Pepper
2 Knorr Chicken Bouillon or 6 cups Chicken Stock
If using bouillon cups use 6 Cups Water
FOR SERVING
Serve with heaping dollop of Whole Greek Yogurt or Sour Cream
Sprinkle with Fresh Parsley
INSTRUCTIONS
Heat olive oil in a stock pot until shimmering and add chopped onion, salt and pepper. Sauté on medium high until onions are beginning to become transparent. Do not burn or brown. Add sliced garlic and sauté for a few minutes until garlic is fragrant. Add two bouillon cubes and chopped zucchini and carrots. Sauté for 3 minutes to melt bouillon. Stir in 6 cups of water or chicken stock. Bring to a boil and reduce heat to a simmer. Simmer until zucchini and onions are soft, about 15-20 minutes. Taste and adjust salt and pepper to your liking. With an immersion blender, blend until smooth and serve.
Serve with a dollop of sour cream or Greek yogurt.
Add your favorite crusty bread! Express Your Love Through Food!!! ENJOY!
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